The mini-mall of vegan awesomeness, corner of SE 12th and SE Stark St., Portland, OR.
Crazy-good vegan raised doughnuts from Voodoo Doughnut. The vegan ODB chocolate glazed with oreos and peanut butter and the vegan Grape Ape. In the name of “research” we also tried the Portland cream doughnut (chocolate frosting with Bavarian cream filling), the McMinnville Cream (like the Portland cream but with maple frosting), and a Maple Bar. All delicious and all vegan(duh)!
One hint, if you want to avoid the lines take a super short bus ride from the city to Voodoo Doughnut Too at 1501 NE Davis Street.
Wayward Vegan Cafe in Seattle—so nice, we ate there twice
Seattle’s U-District, a neighborhood seemingly made for vegans, is home to what is one my newest favorite place to eat. Wayward Vegan Cafe serves up huge portions of diner style breakfasts and lunches for more than reasonable prices. In our four days in Seattle so far, we have eaten there twice.
This is not the type of food that most people think of when you say vegan and I think that is a very nice thing. Vegetable based dishes certainly hold a place in my heart, but as a southern girl, if you put biscuits and sausage gravy on a menu I will be your best friend. There are omelets (vegan omelets!), and french toast, and pancakes, and tofu scrambles, and sandwich and every single thing looks so very tasty. Luckily they have there menu posted on their website so you can see what I mean.
Here’s what we ate: Country Bumpkin Biscuits, herb biscuits topped with tofu scramble and sausage gravy with garlic greens, Cheezy Scramble, a cheddar-cheesy scramble with lots of veggies, greens, and so much toast, the Pull No Pork sandwich, house made BBQ sauce with shredded seitan, onions and peppers, plus fries and a pickle, The Wizard, seitan and sauerkraut covered in horseradish sauce with a side of greens (instead of fries and a pickle), Chiggen Wrap, lettuce, tomato, onion and fake chicken in house made ranch(!!!) wrapped in a giant tortilla, and the Black Magic sandwich, fake chicken in a black magic sauce, coleslaw and cajan mayo with fries, a pickle, and a side of ranch.
Here’s what I thought: SO EFFING DELICIOUS. I am glad my friends like to share because goodness all of these were great tasting. The Chiggen Wrap was a nice change because it was less greasy and heavy tasting and the Black Magic sandwich (from the specials board) was one of the best sandwiches I have ever had. I was a little disappointed by the biscuits and thought they were a bit too dense where as I prefer layered, flaky biscuits. The tofu scramble and gravy made up for it though. The Pull No Pork was exactly the sandwich I find myself craving ,sweet and tangy like the BBQ I grew up with. Also, a side of ranch dressing is only $0.50 and it made my day. Seriously.
In summation: if you are in Seattle, go to Wayward Vegan Cafe, and if you are not in Seattle, got to Seattle and eat at Wayward Vegan Cafe.
Perfect Seattle days are being made even better by coconut milk based vegan ice cream from Full Tilt. Lindsay and I shared the toasted coconut and mint chocolate, delicious.
Continuing on our Vancouver food tour, we treated ourselves to a decadent vegan marshmallow stuffed cupcake with maple frosting and a cinnamon roll at Edible Flours. Completely worth the long hot walk west on Broadway. Before that, we stopped at City Square Mall to sample Everybody Loves Veggies. Who would have thought there would be an all vegan counter in a food court? The menu wasn’t terribly interesting, but the food was good and I’m glad it exists.
We also enjoyed burritos at Budgie’s, though they forgot to add the Tofurky sausage to Ashleigh’s order. They don’t have vegan cheese, but replaced the dairy with guacamole at no extra charge, which is a great alternative. Dinner last night at Foundation on Main St. in Mt. Pleasant was filling and reasonably priced. They offered a few exciting rice and bean combinations including black beans and banana or mango.
Way to go Vancouver.
We made it to Vancouver and are eating up all the delicious vegan food that we can find. We’ve had insanely good vanilla and chocolate twist soft serve at Karmavore, a two-floor, all vegan shop/grocer/deli in New Westminster, small but flavor-filled tacos from Bandidas Taqueria on Commercial Drive, and decadent sweets called bliss balls from the vegetarian restaurant and natural food store Sweet Cherubim also on Commercial Drive.
To top that off, today we bought the new pepperjack from the maker of our favorite vegan cheese, Daiya (which is produced in North Vancouver) and had it for brunch on a sourdough baguette with kale, mushrooms, peppers, and onions from Drive Organics, a co-op on Commercial Drive. SO DELICIOUS.
orange cake with chocolate ganache and candied peel
We used this cake recipe from Family Nature almost exactly:
Preheat oven to 350°F/180°C. Grease an 8 inch square pan.
In a large bowl mix together:
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
In a medium mixing bowl mix together:
1 cup fresh squeezed orange juice (Save the peel for making into a garnish later!)
1 cup sugar
1/3 cup vegetable oil or margarine
1 Tbsp vinegar
1 tsp vanilla
Pour the wet ingredients into the dry, and mix until just combined. Pour the batter into the cake pan and bake 30 to 35 minutes or until a toothpick comes out clean.
Melt approximately 150 g dark chocolate, 1 Tbsp margarine and 2 Tbsp water in a pot over very low heat until the ganache begins to thicken. Drizzle over cake.
Candied Orange Peel (the quick method)
Take the peel from the oranges used in the cake above. Slice into 1/4 inch strips. Place into a small pot of cold water, with enough water to cover the peel. Bring to a boil. Let boil for a few minutes, drain, and repeat about three times. By this time, the peel should be tender and a little translucent. Drain another time and again add cold water to cover the peel. Also add 1/8 cup sugar. Bring to a boil, reduce to a simmer, and allow to simmer for 10 minutes, stirring until the sugar has disolved and becomes syrupy. Pour the peel and sugar syrup into a small bowl and place in the refridergator to cool. When ready for the garnish, drain the peel and let the sugar syrup drip off. Coat the peel with more sugar and place attop cake, or directly into your mouth.
Lindsay made me a beautiful/delicious vegan blackberry, cherry, apple pie. I am the luckiest girl in the world.
bagels, not as terrifying to make as one would think.
I made those!
Go figure, right? I have wanted to try my hand at bagel making for a while now but have generally been too intimidated to try. The outrageous cost of bagels in New Zealand and having a kitchen to ourselves for a few weeks gave me the courage to try and, goodness gracious, I can’t believe that I hadn’t tried sooner.
Bagel making, it turns out, is really, really fun. The process is pretty similar to any other yeast bread except that you boil the dough before you bake it. I followed this recipe with a few changes:
-used 4 cups plain white flour plus 4 Tablespoons wheat gluten/ gluten flour instead of 4 cups bread flour
-to make it vegan I exchanged a few Tablespoons of rice milk instead of an egg wash to brush on top of the bagels before baking
-added about 1/2 cup of frozen blackberries to half of the dough before I started -kneading the dough (this made the dough super sticky, but worked out much better than I thought it would)
-made a mix of sesame seeds, poppy seeds, garlic, dried onions, sea salt, and dried herbs for the top of the other half of the dough
-made 8 regular sized bagels instead of 12 smaller bagels
-boiled the bagels for just over a minute on each side
Try it out, seriously, do it.
no wool in a winter coat, imagine that
One of the most fun / challenging WWOOFing projects we’ve taken on is making a winter coat for our long-time vegan friend. Yolanda has been vegan for over 20 years, which is pretty impressive. It is quite difficult, however, to find an extra warm and stylish coat in New Zealand that does not contain wool. Everything is made out of wool here. What are vegans to do?
Make our own of course!
We did a little research, made some guesses and combined a bunch of different warm fabrics. Here’s a cutaway of the interior layers of the coat. From the outside - brushed cotton outer fabric, water resistant nylon, fleece, ‘sherpa’ fabric, and lining.
We used McCall’s 5525 coat pattern which is intended to be a summer jacket, but worked with the extra layers of fabric just fine.
South Island winter, show us what you got!